Preheat oven to 450° F. Rub surface of roast with rosemary and salt and pepper. Wrap pieces of foil around ends of bones to keep from burning. Place roast in a shallow roasting pan. Insert meat thermometer in thickest part of meat without touching bone. Place roast in oven and reduce heat to 325° F. Roast until meat thermometer reaches 170° F. Time will depend on size of roast.
Prepare dressing while roast is cooking. One hour before roast is done remove from oven and fill center with dressing. Return to oven and cook until done.
Transfer to a heated platter and garnish with salad. Remove foil from bones and cover with paper frills
* Size of crown roast will depend on what your butcher is able to prepare. A boned, rolled loin of pork may be used in place of the crown roast.
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